Ever made food where just looking at it made you feel happy?
That’s how I felt with the December Daring Kitchen Challenge. Just looking at these golden balls of goodness made me smile.
Yes, I did just say golden balls of goodness, and yes, I did have a little smirk as I did.
Sigh.
I so have the mind of a 12-year-old boy. And you know what? This whole post is full of stuff like that.
So, you know, take a moment….watch this clip from a British tv show called, I kid you not, Golden Balls, which appears to be a game show version of the Prisoner’s dilemma. (Yay, I knew that Philosophy major would come in handy one day! Stay tuned, next week…Baking with Nietzsche…)
Anyway, marvel at the British nuttiness of it all and come back ready to talk about arancini….
Ok, I’m ready. Arancini.
January’s Daring Cooks’ challenge was a ball! The lovely Manu from Manu’s Menu brought our taste buds to the streets of Sicily and taught us her family tradition of making arancine – filled and fried balls of risotto. Delizioso!
These were super delizioso but believe me, you’re not making them in any sort of hurry. These babies need some time and devotion to the cause.
First you’ve got to make:
The Risotto
I’ll put the full recipe at the end. but this is actually a great risotto recipe.
What you end up with is this. How gorgeous is this bright yellow?
This lovely sunshiney yellow is well on its way to becoming my favourite colour. And mmmmm…butter….
Then you lay it into a tray to cool and then you make…
Golden Balls o’ Sunshine…
And you know what? You could stop right here and crumb these babies and they would be all kinds of delicious. But in the daring kitchen, we’re turning that flavour experience up to 11. Yeah. EL-EV-EN.
Starting With:
The Bechamel
Wow. has there ever been a bigger moment of cognitive dissonance?
Did you all just fist pump the air Eye of the Tiger style and then do a double take?
Bechamel? WTF? BlecHHHHHamel more like. Isn’t that the creepy white sauce that tastes like glue?
Bear with me..this one’s good.
You need to make it quite thick.
And finally:
The Filling
I chose to do a spinach and mozzarella filling. The recipe has a meat ragu version and a cheese version.
I didn’t get a photo of the sauteed spinach.
But it looked like sauteed spinach.
Trust me.
You make a hole in the Risotto ball and add the filling ingredients – sauce, cheese, spinach.
And close.
Word to the wise. Do the sauce first. I’ll show you what happens in a moment if you try to do the sauce last…
One of these things does not quite belong…guess which one of these was the one where I put the sauce in last?
See what I mean about this being a labour of love?
It’s not all over yet folks, now you gotta egg them, crumb them and fry them up.
Bet you’re thinking you can sit down and have a quiet bottle of vino and some valium now aren’t you?
Not so fast, Speedy. These are fabulous and you could quite easily eat them as is. Look at that oozy goodness….
Yep, oozy goodness from my golden balls…don’t roll your eyes…you were warned.
But remember when i said we were taking this up to eleven?
For eleven you need my spicy tomato relish (recipe below)
The arancini have a delightful crunch, then the aromatic risotto and the creamy cheesey garlicy goodness of the filling. The relish brings some heat and some tanginess. And that my friends is the five food groups covered.
Plus it has spinach so it’s good for you.
Like I said. Eleven.
Arancini recipe:
And just because I love you all, here’s the classic Spinal Tap clip about….
Have a fabulous week, And what ever you love doing – this week, take it to eleven!
